Easy Pumpkin Chickpea Curry
Filled with pumpkin and curry flavour, this pumpkin chickpea curry is comfort food at its best.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Difficulty Level Easy
- 2 tbsp (30 mL) canola oil
- 1 onion chopped
- 2 carrots chopped
- 2 cloves garlic minced
- 1 tbsp (15 mL) minced fresh gingerroot
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) freshly ground pepper
- 2 tbsp (30 mL) tomato paste
- 2 tbsp (30 mL) mild Indian curry paste
- 1 tbsp (15 mL) curry powder
- 1 cup (250 mL) canned diced tomatoes
- 1 cup (250 mL) E.D.SMITH® Pure Pumpkin
- 1 cup (250 mL) vegetable broth
- 1 can (19 oz/540 mL) chickpeas drained and rinsed
- 3 cups (750 mL) cauliflower florets
- 2 cups (500 mL) baby spinach
- 3 tbsp (45 mL) chopped fresh cilantro
- 1/2 cup (125 mL) 2% plain yogurt
- 2 naan bread warmed and halved
- In Dutch oven or large saucepan, heat oil over medium heat; cook onion, carrots, garlic, ginger, salt and pepper, stirring, for 7 to 10 minutes or until vegetables are softened.
- Stir in tomato paste, curry paste and curry powder; cook, stirring for 1 to 2 minutes or until fragrant. Add tomatoes, pumpkin purée and broth; bring to boil. Stir in chickpeas and cauliflower florets. Simmer, stirring occasionally, for 20 minutes or until vegetables are tender and curry is thickened.
- Stir in spinach; cook for 1 minute or until wilted. Stir in 2 tbsp (30 mL) of the cilantro. Serve with yogurt and naan bread. Garnish with remaining cilantro.
Spice up the curry with a fresh chili pepper or 1/4 tsp (1 mL) to 1/2 tsp (2 mL) hot pepper flakes.
Filled with chickpeas and vegetables, this curry is perfect for a quick and easy weeknight meatless main.
Substitute chicken broth for the vegetable broth, if desired.
Transfer leftover E.D.SMITH® Pure Pumpkin to an airtight container and freeze for up to 1 month.
Type Sandwiches, Pizza & Savoury Snacks - Soups & Salads
Season/Occasion Holiday, Christmas & New Years - Thanksgiving, Autumn & Halloween